CCM thick chutney
CCM thick chutney

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, ccm thick chutney. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Venkatesh Bhat makes Onion Chutney and Coconut Chutney::CC/SUBTITLES ADDED Best accompaniment with South Indian Dosa and Idli For Kid's favourite food. This cilantro chutney made with fresh cilantro, yogurt, chilies and ginger is perfect accompaniment to Indian meals. It is also great on wraps & sandwiches! also adding peanuts and putani helps to make chutney creamy texture. additionally, use hot water if you are living in cold climate to prevent from coconut milk separating. finally, hotel style dosa chutney.

CCM thick chutney is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. CCM thick chutney is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ccm thick chutney using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make CCM thick chutney:
  1. Make ready 1 cup coconut pieces
  2. Get 1 cup carrot pieces
  3. Get 1 cup raw mango pieces
  4. Prepare as per taste salt
  5. Make ready 4 red chillies
  6. Take 2 garlic cloves
  7. Get 1 tamarind ball sized
  8. Prepare as required water
  9. Make ready 1/2 tsp jeera (cumin seeds)
  10. Make ready 1/2 cup cooking oil

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Steps to make CCM thick chutney:
  1. Put a frying pan on the stove, let it get heated, then put oil 3 tbsp.
  2. After the oil gets heated then add all the pieces of coconut, carrot, mango of specified measurement into frying pan and fry them until they turn into roasted colour. Now add red chillies, soaked tamarind in little amount of water, salt, jeera and fry again.
  3. Turn off the stove and transfer all the fried ingredients into grinder jar. Let it cool for 10 minutes then coarse them well in a grinder. Now transfer this chutney into a vessel or serving bowl. Dish is ready to eat. It can be served in hot rice with one teaspoonful of oil and or are best with vadas.

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